Grandma Lee's Cornbread Dressing

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“When I married into my husband's family....I had no idea...Christmas and Thanksgiving, my MIL made this dressing...I am NOT kidding you. It's all my Husband and 3 brothers eat...She did not really make much else besides the turkey and this dressing and, It is a tradition in our family, and it just has to be made. Now my Son behaves like his daddy and uncles...Crazy! I truly, don't know how many servings this makes, because I believe, its about 3 the way they eat it. We have to double and triple the recipe, depending how many are's just shameful. We add the giblets and broth as stated below. Could not figure out how to get that in the ingredients, as it's the giblets and neck from the turkey.”

Ingredients Nutrition


  1. I use this recipe for the Cornbread -- I double the recipe.
  2. First, in a quite large bowel, tear up the cornbread. For the 8 Cups of white bread, use sourdough, hamburger buns, hotdog buns and even plain sliced white bread. What ever you have and whatever floats your boat. (I just eyeball it, do 50% Cornbread and 50% White) Mix the breads so they are all mixed up.
  3. Take the giblets, and neck and boil them in water until done. Dice up and add to the bread mixture, along with the chopped Onion and Poultry seasoning.
  4. Beat the two eggs with some of your broth. I usually use whatever broth is left over from boiling the giblets and chicken broth to make up the 8 C of fluid.
  5. Add the liquid to the bread mixture. Your dressing needs to be on the juicy side. Add salt and pepper to taste. If you need to add more poultry seasoning go for it. It's all to taste.
  6. Throw this in a 9 X 13 pan and bake at 350 for about 45 minutes.

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